Zucchini Rollatini
Swapping pasta for zucchini in these roll ups make them low-carb and keto friendly. Zucchini is one of my favorite vegetables. If you need some zucchini inspiration you can see all my zucchini recipes here.
The inspiration for this dish came from my eggplant rollatini, one of my favorite summer meals. I modified that recipe a bit, keeping the cheese filling pretty simple and swapping the eggplant for zucchini. I looked for two large zucchinis, that were pretty thick so that the rolls would be large enough to make a meal and sliced them with my mandolin (affiliate link) so they are all the same thickness. To make the zucchini pliable, and to reduce liquid when they bake I grilled them on my grill pan before filling and rolling. This recipe was super easy and pretty quick to whip up. The first time I tested these I baked them longer but I didn’t like how watery they were. This time, I only baked them for 20 minutes and they came out perfect, not mushy or watery and the zucchini had the perfect texture – guys these came out SO good! This could be prepped ahead then baked when ready to eat.
How To Make Zucchini Rollatini
